KASHMIRI PULAO

Kashmiri Pulao

Easy way to cook Kashmiri Pulao : )

  • Ghee (clarified butter) – 1tbsp.
  • Cashews- 10, halved.
  • Raisins- 3tbsp.
  • Pistachios -15.
  • Fry – golden brown.
Add some nuts
  • Keep aside.
  • Cumin (jeera)-1tsp.
  • Bay leaf- 1 medium.
  • Cinnamon stick- 1 inch.
  • Cardamom- 2pods.
  • Cloves -5.
  • Pepper – half tsp.
  • Fennel (saunf)- half tsp.
  • Mix well.
Add some spices.
  • Onion -1, thinly sliced.
  • Green chilli -1 slit.
  • Ginger- garlic paste- 1 tsp.
  • Mix well.
Add some veggies.
  • Kashmiri chili powder – half tsp.
  • Salt- to taste.
  • Saute – low flame.
  • Basmati rice – 1cup, soaked 30mins.
  • Mix well.
  • Water – 1.5cups.
  • Saffron milk- 2tbsp.
  • Fried nuts.
  • Mix well.
Mix well pulao
  • Two whistles.
Two whistles
  • Open cooker cap.
  • And mix well.
Look amazing
  • Coriander leaves – chopped.
  • Kashmiri pulao ready.

Ready Kashmiri Pulao

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